Updated: Apr 9
This delicious rice dish is infused with saffron, chili's and herbs giving it a complex and refreshing flavor. Paella is easily the most well known dish in Spain and the city of Valencia is said to be where the meal originated from. The name Paella means "frying pan" in the regional dialect in the Valencia region.
6 Threads of Spanish Saffron
2 Tbls Smoked Olive Oil
4 Chicken Breasts (cubed)
1 Yellow Onion (chopped)
2 Cloves Garlic (minced)
1 Cup frozen Peas
1 1/2 Cups Paella Rice
3/4 Tsp Grey salt
1/4 Tsp Kampot Black Pepper
1 - 34 Oz Chicken broth
7 Oz plain artichoke hearts (drained)
2 Oz Piquillo peppers (cut in strips)
2 Tsp Rosemary
1 Tsp Greek Thyme
1 Tsp Espellette
1 Tsp Nora Pepper
1 Lemon (cut into wedges)
Prepare the saffron: In a small dish add the saffron threads, then add 4 Tbls of boiling water and let sit for minimum of 1 hour.
Cook the chicken: Heat the oil in a a pan over medium heat, add the chicken cubes and brown on both sides. Set aside on a plate.
Add the rice: Add in the onions and garlic, cook for 5 mins. Add the peas and cook for a 2 more mins. Next stir in the paella rice cook for 3-4 mins (add more oil if required). Lastly add the salt, pepper, rosemary, thyme, espellette and nora pepper.
Positioning: Pour the broth into the pan and Do NOT STIR. After it begins to bubble, add the chicken back in along with the artichokes and top with the Piquillo peppers.
Simmer: Simmer uncovered for 20 mins or until rice is cooked, rotating the pan as needed to cook the rice towards the rim of the pan.
Serve: Sprinkle with some smoked paprika and serve with lemon wedges.